Dairy-Free Panera Autumn Squash Soup
Savor the comforting flavors of fall with this **Dairy-Free Panera Autumn Squash Soup** recipe. This silky-smooth soup captures all the cozy, warming spices of the original Panera favorite, with a wholesome, dairy-free twist. Roasted butternut squash and pumpkin purée create the creamy base, enhanced with coconut milk for a luscious texture. A hint of maple syrup adds natural sweetness, while aromatic spices like curry, cinnamon, and nutmeg bring a warm depth of flavor. Topped with crunchy pepitas for a delightful contrast, this soup is vegan, gluten-free, and perfect for chilly nights. Ready in under an hour, it makes a nourishing meal or starter that’s rich in taste yet light on allergens. Whether you're craving a healthy comfort food or hosting a seasonal gathering, this dairy-free autumn squash soup promises to impress!
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Recipe Information
Ingredients
- 2 pounds Butternut squash
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 4 cups Vegetable broth
- 1 cup Pumpkin purée
- 1 cup Coconut milk (canned, full fat)
- 2 tablespoons Maple syrup
- 1 teaspoon Curry powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pepitas (pumpkin seeds), for garnish
Instructions
Preheat the oven to 400°F (200°C).
Peel, seed, and cube the butternut squash into 1-inch pieces.
Spread the squash on a baking sheet and toss with 1 tablespoon of olive oil.
Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
In a large pot over medium heat, add the remaining 1 tablespoon olive oil.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the roasted squash, vegetable broth, and pumpkin purée.
Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 10 minutes.
Remove the pot from heat and using an immersion blender, carefully purée the mixture until smooth (alternatively, purée in batches in a blender).
Return the pot to low heat and stir in the coconut milk, maple syrup, curry powder, cinnamon, nutmeg, salt, and black pepper.
Simmer for 5 more minutes to allow flavors to meld.
Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with pepitas before serving.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5377 mg | 234% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 80.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5890 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
